Rinse the prawns in cold water and drain. Peel the prawns, leaving the head and tail intact, discarding the shells. Season with salt and pepper. Place the prawns in a large oven-proof baking dish.

In a large saute pan, heat the olive oil. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes, or until translucent. Add the tomatoes, garlic, and herbs. Saute for 1 minute. Add the wine and bring the liquid to a boil. Reduce to a simmer and cook for 2 minutes. Pour the mixture over the prawns. Sprinkle the top with the cheese. Place in the oven and roast for 8 minutes. Remove from the oven and garnish with parsley.